WHITE FISH FILLET RECIPE RECIPES

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GREEK-STYLE ROAST FISH RECIPE - BBC GOOD FOOD



Greek-style roast fish recipe - BBC Good Food image

Oven-bake white fish fillets with potatoes, tomatoes and herbs for a healthy and gluten-free weeknight dinner

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Main course, Supper

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 2

Number Of Ingredients 9

5 small potatoes (about 400g), scrubbed and cut into wedges
1 onion, halved and sliced
2 garlic cloves, roughly chopped
½ tsp dried oregano or 1/2 tbsp chopped fresh oregano
2 tbsp olive oil
½ lemon, cut into wedges
2 large tomatoes, cut into wedges
2 fresh skinless pollock fillets (about 200g)
small handful parsley, roughly chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.
  • Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.

Nutrition Facts : Calories 388 calories, FatContent 13 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 6 grams fiber, ProteinContent 23 grams protein, SodiumContent 0.4 milligram of sodium

BEST FISH SOUP RECIPE IN THE WORLD | JAMIE OLIVER RECIPES



Best fish soup recipe in the world | Jamie Oliver recipes image

Throwing butternut squash into this gorgeous mixed fish soup gives a lovely colour and sweetness

Total Time 1 hours 5 minutes

Yield 6

Number Of Ingredients 15

1 red onion
2 sticks celery
½ small bulb fennel
2 cloves garlic
1 red chilli deseeded
2 tablespoons olive oil plus extra for drizzling
1 glass dry white wine
800 g chopped plum tomatoes or passata
½ butternut squash peeled and grated
500 ml organic fish stock
200 g salmon fillet from sustainable sources, ask your fishmonger, skinned
300 g halibut fillet from sustainable sources, ask your fishmonger, skinned
12 raw peeled prawns or langoustine tails from sustainable sources, ask your fishmonger
½ lemon
1 large handful fresh flat-leaf parsley chopped

Steps:

    1. Grating the butternut squash into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.
    2. Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
    3. Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.
    4. Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
    5. Serve drizzled with olive oil and sprinkled with the chopped parsley.

Nutrition Facts : Calories 265 calories, FatContent 11 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 24.2 g protein, CarbohydrateContent 13.2 g carbohydrate, SugarContent 9.4 g sugar, SodiumContent 1.52 g salt, FiberContent 3.7 g fibre

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Throwing butternut squash into this gorgeous mixed fish soup gives a lovely colour and sweetness
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    1. Grating the butternut squash into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.
    2. Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
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    4. Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
    5. Serve drizzled with olive oil and sprinkled with the chopped parsley.
See details


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Throwing butternut squash into this gorgeous mixed fish soup gives a lovely colour and sweetness
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Total Time 1 hours 5 minutes
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    1. Grating the butternut squash into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.
    2. Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
    3. Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.
    4. Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
    5. Serve drizzled with olive oil and sprinkled with the chopped parsley.
See details


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From mexicanfoodjournal.com
Reviews 3.7
Total Time 70 minutes
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Cuisine Mexican
Calories 213 kcal per serving
  • Serve the fish with white rice. First, put the rice on the plate then place the fish next to the rice. Gently spoon about 1 cup of the sauce over the fish and serve immediately.
See details


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